Level up your breakfast game with these paleo-compliant Banana Nut Muffins!

Ingredients
– 3 ripe bananas, mashed
– 3 large eggs
– 1/4 c almond butter (or any nut butter of your choice)
– 1/4 c coconut oil, melted
– 1 tsp vanilla extract
– 1 1/2 c almond flour
– 1/4 c coconut flour
– 1 tsp baking soda
– 1/2 tsp baking powder (gluten-free)
– 1/2 tsp ground cinnamon
– Pinch of salt
– 1/2 c chopped nuts (e.g., walnuts or pecans)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large mixing bowl, combine the mashed bananas, eggs, almond butter, melted coconut oil, and vanilla extract. Mix until well combined.
2. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, ground cinnamon, and a pinch of salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.
4. Stir in the chopped nuts.
5. Fill each muffin cup about two-thirds full with the batter.
6. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.

These muffins are naturally sweetened by ripe bananas and can be customized with your choice of nuts. They make for a tasty and satisfying treat!